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Ginger Loaf with Apricot-Ricotta Spread Recipe

These dainty tea sandwiches are wonderful for a ladies' luncheon or bridal shower. Bake the bread the day before to cut down on last-minute preparation. —Joyce Brantl, Victor, New York

TOTAL TIME: Prep: 35 min. Bake: 40 min. + coolingYIELD:32 servings

Ginger Loaf with Apricot-Ricotta Spread Recipe

These dainty tea sandwiches are wonderful for a ladies' luncheon or bridal shower. Bake the bread the day before to cut down on last-minute preparation. —Joyce Brantl, Victor, New York

TOTAL TIME: Prep: 35 min. Bake: 40 min. + coolingYIELD:32 servings

Ingredients

1/4 cup butter, softened

3/4 cup sugar

1/4 cup molasses

1 egg

2 cups all-purpose flour

1 teaspoon ground ginger

1 teaspoon salt

3/4 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup 2% milk

SPREAD:

1 cup ricotta cheese

1/2 cup finely chopped dried apricots

1/4 cup confectioners' sugar

1 teaspoon grated orange peel

Directions

1.In a large bowl, cream the butter, sugar and molasses until light and fluffy. Add egg; beat well. Combine the flour, ginger, salt, baking soda, cinnamon and cloves; add to the creamed mixture alternately with milk, beating well after each addition.

2. Transfer to a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. In a small bowl, combine the cheese, apricots, confectioners' sugar and orange peel.

4. Cut edges off of loaf and cut into 16 slices. Spread 2 tablespoonfuls spread over each of eight bread slices; top with remaining bread. Cut each sandwich into four 1-in.-wide strips.
Yield: 32 tea sandwiches.